A tasty treat that will knock out anyone’s sweet craving! Mini Pumpkin Almond Butter Cups, a great seasonal candy recipe that is easy enough for anyone to make
8-10 squares 72% or higher chocolate
1/8 c almond butter
1/2 scoop About Time Pumpkin Spice Whey Isolate Protein
1 T honey
1/2 t vanilla extract
1/2 t pumpkin pie spice
2 dashes salt
In a small bowl, Mix together the Almond Butter, vanilla and honey, then add the whey protein isolate and pumpkin pie spice. Set mixture aside.
Line a tart pan with mini cupcake liners- about 9 of them
Grab a small sauce pan and place about a cup and a half of water in it. Place on your stove. Grab a small metal mixing bowl and set on top of the sauce pan. This should not fall into the water, just rest on top and into the pan a bit. place chocolate squares into the bowl and turn your heat on low. Stir chocolates as they begin to melt continuously, once you have just a few small pieces left to melt, turn your heat off. You don’t want to overcook the chocolate. (it’s gets hard and dry, this happens if the heat is too high too)
Using a teaspoon, spoon chocolate into the bottom of the liners. Place in your freezer so the chocolate cools and harden as fast as possible. Once it’s hard remove from the freezer. Take your filling and make 1/4 patties, place on top of the chocolate leaving a small ring around the outside of the chocolate. (this way when you cover them with chocolate, each chocolate piece matches up and the filling doesn’t stick out the sides). Once completed, cover all of them with the remaining melted chocolate. set either in your freezer or refrigerator to harden. Once solid, enjoy!